Persian Ghormeh Sabzi (Herb and Lamb Stew)

One of Iran’s national dishes — a complex herb stew with dried limes that is unlike anything in Western cooking.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 3 bunches fresh herbs: parsley, fenugreek leaves, chives or green onion (very finely chopped)
• 1 can (15 oz) kidney beans, rinsed
• 4 dried Omani limes (limoo amani) — available at Middle Eastern stores, pierced with a fork
• 1 large onion, finely diced
• 4 cloves garlic
• 1 tsp turmeric
• 1/2 tsp black pepper

Salt

• 3 tbsp olive oil
• Saffron-steeped in water (optional)

Directions

1. Cook finely chopped herbs in 2 tbsp oil, stirring often, until very dark green and reduced — about 25 minutes. This concentrates the flavor.

Brown lamb in remaining oil. Remove.

1. Sauté onion until golden. Add garlic and turmeric.
2. Return lamb. Add sautéed herbs, dried limes, and enough water to cover.
3. Bring to a boil then simmer covered 1-1.5 hours until lamb is very tender.

Add kidney beans. Simmer 20 more minutes.

1. Season with salt and pepper. The dried limes add a unique sour depth.

Notes

Dried limes (limoo amani) are absolutely essential and irreplaceable — they add a unique tangy, slightly bitter, almost smoky citrus note. The long cooking of herbs is equally non-negotiable for authentic flavor.